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Marinated meatballs

Marinated meatballs



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I boiled the potatoes, carrots and onions, after which I passed them. I mixed the meat with the vegetable puree, with the egg, the dill, the spice base until I obtained a homogeneous mixture. I formed the meatballs, rolled them in flour and put them in the pan in hot oil. I carefully turned them on both sides and when they browned I took them out on a paper towel.

In another bowl with a little oil I put the crushed garlic and a little basil for flavor, I added the tomato pulp (if you don't take them diced, but whole tomatoes, cut them into small pieces) and let them boil a few times together. Then I put the meatballs in the sauce, sprinkled sugar, spice base and vinegar. I mixed the sour cream in a bowl with a little sauce and only after that I poured it over the meatballs. After another two boils, the food is ready.


Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.


Chiftelute Marinate II

So, grind the meat, mix it with the spices and greens from the recipe, which were previously washed and grated. Mix well, make the paste from which the meatballs are formed. We fry them in oil or in the oven (my case). Put the meatballs in an oven-resistant form after they have been fried.

Separately make the tomato sauce, put oil (3-4 tablespoons) in a saucepan and add 2-3 tablespoons of flour, leave on the fire for 2-3 minutes, then add the tomato broth, season with salt, sugar (if it is the case, for me it was not that I used my tomato broth that has everything it needs in it) we put the peppercorns, the bay leaves and we boil for a few minutes.

When the sauce is ready, strain it through a sieve to get rid of the peppercorns and bay leaves, and pour over the meatballs. Keep in the oven until the mashed potatoes we serve next to these marinated meatballs are ready. That's about the recipe.
What did I do?
I took the meatballs out of the freezer, put them in the pan and put them in the oven. During this time I made the sauce and when it was ready I combined the 2 and put it in the oven until the puree was ready.


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Meatballs marinated with mashed potatoes

Today I propose a recipe for turkey meatballs marinated with mashed potatoes that are prepared quickly and are ideal for lunch. You have a great chance to impress your family or guests with these delicious meatballs. You can use any meat you want (pork, beef, fish, chicken, mix of pork and beef, vegetables) are sure to come out just as delicious. I invite you to try this recipe!

Ingredients for meatballs:

  • 1 kg boneless turkey leg
  • 150 g bread
  • 70 g flour
  • 6 cloves of garlic
  • 2 eggs
  • parsley and dill
  • salt and pepper
  • frying oil.

Sauce and puree ingredients:

  • 800 g tomatoes in broth
  • 1 onion
  • 1 tablespoon oil
  • 2 bay leaves
  • 2 teaspoons sugar (optional)
  • salt and pepper
  • thyme
  • potatoes
  • milk 10 ml
  • butter 50 g

Preparation:

Peel the potatoes, then wash them and put them in a saucepan for about 30 minutes or until the fork enters them easily.

Chop the meat (if you have not already bought minced meat).

Soak the bread in cold water for a few seconds, then squeeze it well and crush it with your hands.

Grind the garlic, put it over the meat together with the bread, parsley, chopped dill, eggs, salt and pepper, mix well until smooth.

With wet hands we form balls about the size of a ping pong ball that we pass through flour.

In a large frying pan, put oil, wait for it to heat up and put the meatballs to fry over medium heat for 4-5 minutes on each side. If the fire is too great, they will burn on the outside and remain undone inside.

We put them on a plate, where we put a napkin to absorb the excess oil.

Drain the water in which they boiled the potatoes, then add the butter and salt and with the help of the mashed potatoes we grind them well and add hot milk little by little until we get the desired consistency.

After we finish frying the meatballs, we take care of the sauce.

I used whole tomatoes in broth that I put in the blender to pass.

Put 3 tablespoons of olive oil, onion and sauté in a pan for 3 minutes.

Add mashed tomatoes, 200 ml water, salt, pepper, thyme, bay leaves. Let them boil over low heat.

After 5 minutes, add the meatballs to the sauce. Let them simmer for 30 minutes.

Complexity Preparation time Nr. servings
low 1 hour and 10 minutes
6 servings

GOOD APPETITE!

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Ingredients for the marinated meatball recipe

Ingredients for meatballs:

  • 1/2 kg minced meat mixture
  • 1 slice of old bread soaked in water and squeezed or 3 tablespoons of breadcrumbs
  • 2 eggs
  • chopped green parsley
  • 2 cloves minced garlic
  • 1/2 small chopped onion
  • salt pepper
  • 400 ml broth
  • 1 tablespoon grated flour
  • thyme, a bay leaf
  • salt pepper
  • 1/2 teaspoon sugar
  • the water

Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.


How to prepare marinated meatballs

We take the pork (preferably leaner, if it is fatter we add veal) and we pass it 2 times through the mincer, together with the bread soaked in cold water (we keep it only 2 seconds), with the chopped oil and garlic . Then add a raw egg, 1/2 teaspoon of fine salt, a pinch of pepper, a teaspoon of chopped dill / parsley and mix everything well.

We take a spoonful of the composition, we make it meatball, we put it a little through the flour and we put it on a worktop. About 15 pieces will result.

In a pan in which we put a little oil, just as we greased the bowl, we put the meatballs next to each other, without sticking, we sprinkle them with a little oil and we put them in the heated bowl, for about 30-40 minutes over medium heat, until browned. After the meatballs are ready to brown, take the tomato sauce and dilute it a little and pour over the meatballs in the oven to cover them. With a knife or spoon we lift the meatballs, so that the tomato sauce goes under them as well. Add a slice of bay leaf, finely chopped dill / parsley and salt to the sauce. Leave them in the oven for about 15 minutes for the sauce to form well. Serve hot with mashed potatoes.


Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.


Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.